Raspberry Cream Cheese Coffeecake

2 1/4 C. flour

3/4 C. sugar

3/4 C. butter

1/2 t. baking powder

1/2 t. baking soda

1/4 t. salt

3/4 C. sour cream

1 t. almond extract

1 egg

8 oz. cream cheese softened

1/4 C. sugar

1 egg

3/4 C. raspberry jam

1/4 C. sliced almonds

Heat oven to 350° F. Line the bottom of a 9 or 10 inch springform pan. Grease and flour pan.

In a large bowl, combine flour and 3/4 C. of sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside 1 C. of the crumbs.

To the remaining crumb mixture, add baking powder, baking soda, sour cream, almond extract and 1 egg. Blend well. Spread batter over bottom and 2 inches up side of pan.

In a small bowl, combine cream cheese, 1/4 C. sugar and 1 egg. Blend well. Pour in batter lined pan. Spoon jam over cream cheese mixture. Combine the almonds with the reserved crumb mixture. Sprinkle over jam.

Bake for 45 - 55 minutes or until cheese filling has set and crust is golden brown. Cool for 15 minutes. Remove sides from pan.

Serve warm or cool